1 (14 ounce bag) caramels
2/3 cup evaporated milk
1 two-layer german chocolate cake mix with pudding
1/2 cup margarine, melted
1 1/2 cups pecans or walnuts
1 (6 ounce) bag chocolate pieces
Preheat oven to 350 degrees. Melt caramels with 1/3 cup evaporated milk over low heat, stirring until smooth. Combine remaining 1/3 cup evaporated milk, cake mix and margarine. Mix well. Press half of cake mixture into bottom of greased 13" x 9" baking pan. Bake for 6 minutes. Sprinkle 1 cup nuts and chocolate pieces over crust. Top with caramel mixture, spreading to edge of pan. Top with teaspoonfuls of remaining cake mixture, press gently into caramel mixture. Sprinkle with remaining nuts, pressing lightly into top. Bake for 20 minutes. Cool slightly, refrigerate. Cut into bars to serve.
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